Sealed Air seeks ingredients or processing techniques which will prevent excessive proteolytic degradation in packaged meat and fish.
Thanks to advances in food science and packaging methods, food can be transported over very long distances without affecting food safety. However, some modes of transport are slower than others (ocean or rail vs air), causing protein-based foods like fish or pork to undergo texture changes due to enzymatic action. Such enzymatic action is a natural process, and the food is still quite safe for consumption. But as the proteolytic degradation progresses, it can produce undesirable texture changes in the product, thereby affecting quality.
Sealed Air would like to identify ingredients or processing methods that would control or neutralize the progress of protease enzymes upon protein chains. Ideal solutions would completely arrest natural proteolytic enzyme action in meat products being shipped for later consumption.
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